How to cook cold borscht with beets. Recipe for cold borscht with smoked cod

The recipe for cold borscht with sausage will help out busy housewives who love to spoil their family with tasty treats, but who have little time to prepare complex first courses. This borscht is especially good for summer.

Ingredients

• 3 liters of water
• 1 large beetroot
• 4 potatoes
• 5 eggs
• 4 cucumbers
• 300 gr boiled sausage
• a small bunch of dill and green onions
• 1 tsp apple cider vinegar (can be substituted ordinary vinegar 9%)
• salt, pepper to taste

Sour cream for serving

Recipe for cooking at home

1. Peel beetroot and grate coarse grater. Put the grated fresh beets in a saucepan, pour cold water and put on fire. After boiling, add salt to taste, pour in vinegar and stir. Boil the beets at a low boil for about half an hour.
2. Peel potatoes and place in a pot of boiling salted water. Cook it until soft, about 30-40 minutes. Then drain the water and cool the boiled potatoes. After cooling, cut it into small cubes.
3. Meanwhile, place the eggs in a separate pan, pour cold water and put on fire. After boiling, boil them for 10 minutes. Drain the boiling water and pour the eggs with ice water, leave to cool completely.
4. Wash cucumbers and cut into thin strips or small cubes. Cut the boiled sausage into small cubes of the same size. Rinse the greens, chop and grind a little with a pinch of salt.
5. Combine boiled potatoes, eggs, cucumbers, greens, sausage in one bowl or saucepan and mix. Cover the pot or bowl with a lid and refrigerate. Cool beetroot broth with beets completely, and then cool in the refrigerator.
6. When serving, put a little salad with sausage in each plate, pour cold broth with beets and stir. Serve cold borscht with sausage to the table immediately, when serving, decorate each serving with sour cream. Bon appetit!

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Fridge on the water

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Cold beetroot soup

Cucumber short - 2 pcs.

Potatoes - 4 pcs.

Boiled sausage - 200 g

Green onion - 1 bunch

Lemon juice - to taste

Cooking process

I would call such a variant of cold borscht beet okroshka. It contains almost the same ingredients as in ordinary okroshka and plus beets, and instead of kvass, beetroot broth. As meat, especially in the topic of ham, doctor's sausage, language or boiled beef although delicious without them. Serve cold borsch with sour cream, mustard or horseradish to taste.

Peel the beets and boil, then cool both it and the broth.

Boil potatoes in their skins in advance, for example, steamed.

Hard-boil the eggs in salted water as well.

Grate or chop the beets.

Cut the sausage into strips.

Peel the potatoes and cut into cubes or strips.

Chop cucumbers and chop greens.

Eggs can be grated, chopped or sliced.

Add grated beets, potatoes, sausage, cucumbers and herbs to the beetroot broth, mix, salt and add sourness to taste.

Cold borscht is ready.

When serving, add eggs, sour cream, mustard and other sauces or seasonings to taste in plates with cold borscht.

www.iamcook.ru

Cold borscht with sausage

In the sultry summer, you really want to please yourself and your loved ones with something cold. When okroshka is already tired, we advise you to try to cook cold borscht with sausage.

The recipe is very simple, and the result is hearty and refreshing. Such a soup can be eaten even by those who are going to drive and cannot consume kvass. Cold borscht - excellent vitamin dish, the basis for which is beetroot broth.

But first things first.

Ingredients for cold borscht with sausage

Recipe for cold borscht with sausage

1. Raw beets must be thoroughly washed, peeled and grated on a coarse grater.
2. Put it in a deep saucepan and pour water in an amount of about 2 liters.
3. Bring to a boil and add salt (to taste) and vinegar. Cook until the beets are done.
4. Cool the resulting broth without removing the beets from it.
5. Boil eggs, peel and finely chop.
6. Boil the potatoes, cut them into cubes and add to the eggs.
7. Then finely chopped cucumbers, sausage and greens (you can use parsley, dill, green onions or any other if desired) are also combined with the main mass.
8. Everything must be thoroughly mixed, but do not salt.
9. Put the resulting mixture in the refrigerator.
10. Put on a plate "salad" from the refrigerator.
11. Pour it with a decoction with beets.

In order for the consistency and taste of the dish not to disappoint, a number of recommendations should be followed.

• If there is not enough salt, then you need to add it directly to the plate. ready mix Before storing it in the refrigerator, you can not salt it, as excess liquid will appear in it.
• If you do not want to add vinegar, then use lemon juice. Otherwise, you risk losing that exquisite burgundy color of the dish, which is so appreciated by borscht lovers.

Season cold borscht with sausage with sour cream. To add sophistication and spiciness to the dish, you can add table horseradish. Sometimes the same horseradish is served with cold borscht on toasted rye bread.

In hot weather, do not load your body with heavy food. Try this recipe and you will understand that borsch may not always be hot. It can be refreshing too!

3 comments

I cook cold borsch from canned beets, if the beetroot brine is too “sweet” for spiciness, I add a little vinegar. It actually tastes better with radish, I haven’t added it before.

Thanks for this recipe! This is how my mom used to make this dish. Now I will cook too! Interesting site. I recommend adding the "Tell friends" button in the social network.

gotovimborsch.ru

Cold borscht - 5 classic recipes with photos

Although the summer has passed the middle, we are still happy to cook lighter dishes - cold borscht, other cold soups, salads and various vegetable delicacies.

Cold borscht is one of those dishes that never get bored, except perhaps if it is very cold outside. So summery cold soup chik will refresh you in hot weather, saturate with vitamins and give lightness to the body. Moreover, there are not so few options for cold borscht, they cook it even with fish, and with sausage, and just from vegetables. But ingredients such as beets, cucumber and greens are always present in this soup. For those who are on a diet or want to lose weight excess weight, cold borscht will also be a wonderful helper in the fight for beauty.

Cold borscht recipes:

Cold beetroot - a classic recipe for cold borscht

This simple recipe is what I would call classic beetroot. To be honest, I don't know what's different. cold beetroot from cold borscht, I think it's the same thing. Mustard adds piquancy to this cold borscht. Please note that this recipe is without our favorite potatoes.

Ingredients:

• beets - 4 pcs.
• eggs - 4 pcs.
• cucumbers - 3 pcs.
• green onion - bunch
• dill - bunch
• sour cream - 150 gr.
• lemon juice - 1 tbsp. l.
• mustard - 2 tsp
• sugar - 1 tbsp. l.
• salt to taste
• water - 2 liters

1. Since we will use raw beets in this recipe and will need to be boiled and cooled, it is advisable to do this in advance. Cut the beets into thin strips.

2. Boil water, add salt, sugar and lemon juice. You can replace lemon juice with vinegar.

Be sure to add lemon juice or vinegar when cooking beets, otherwise it will lose saturated color.

We put the beets in boiling water and cook until tender, about 20 minutes. Remove the pan from the heat and let the broth cool (at least 1 hour is required).

3. Cut cucumbers, green onions and dill. Add all the ingredients to the chilled beetroot broth. We put it to cool again, now in the refrigerator for 1 hour.

4. During this time, boil the eggs, let them cool and chop. By the way, you can simply cut into cubes, or you can divide the egg into 4 parts and put a slice in the soup.

5. Stir sour cream with mustard. Add to taste here right amount mustard. If you like it spicier, add more mustard.

6. Put the chilled broth with vegetables on portioned plates, add eggs and season with sour cream and mustard.

Cold borscht with sausage - step by step recipe with photo

I admit honestly that I don’t really like cold borscht, as well as okroshka, with sausage. I prefer light, vegetable and kefir cold soups. But there is no dispute about tastes. I know that men like such dishes, so I sometimes cook such soups.

Ingredients:

• beets - 2-3 pcs.
• boiled potatoes - 5-6 pcs.
• eggs - 4 pcs.
• cucumbers - 2 pcs.
• green onion - bunch
• dill - bunch
• sour cream - 150 gr.
• vinegar - 1 tbsp. l.
• salt to taste
• water - 2 liters

1. Boil potatoes and eggs in advance. For a refrigerator, they will need to cool down.

2. Cooking beets, in this recipe we will grate it on a coarse grater. We shift it into a saucepan and pour 2 liters of cold water. As soon as the water boils and so that the beets do not lose their color, add vinegar to the pan. Bring to a boil and cook until tender (about 15 minutes). After that, the beetroot broth should cool.

To cool the beetroot broth faster, you can put the pot with the broth in a container of cold water.

3. During this time, cut potatoes, cucumbers, eggs, sausage into small cubes.

4. In conclusion, cut green onions and herbs.

5. Put all the chopped foods in a bowl, salt and mix.

6. Now it remains only to arrange the vegetables on the plates first, and then pour them directly in the plate with beetroot broth, laying the beets in each plate.

Serve such a cold with sour cream.

Cold pickled beetroot soup from a can

It is very convenient to use pickled beets for cold borscht. As a rule, beets are pickled with vinegar and they add a pleasant sourness to cold soup.

In this video, a recipe for cold borscht with pickled beets and sausage.

Lithuanian cold borscht - a recipe for kefir

I can sing an ode to this cold soup for a long time, because it is my favorite summer soup. With the onset of spring, I try to cook it often until the cold weather. A Lithuanian-style chiller is being prepared on kefir; in Lithuania, special kefir is even sold for chillers. Beets can be boiled in advance, or you can cook from pickled beets, last option I like more. It saves time, and the sourness from the pickled beetroot spices up this soup. Separately, boiled potatoes are served with cold borscht.

Ingredients:

• beets - 2 pcs. or 1 bank
• eggs - 2 pcs.
• cucumbers - 3 pcs.
• green onion - bunch
• dill - bunch
• kefir - 1 liter
• potatoes - 6 pcs.
• salt to taste

1. Boil eggs and beets in advance, if you do not use pickled. We also boil potatoes in a separate pan.

2. green onion cut into rings, sprinkle with salt and rub lightly with your hands. The onion becomes softer and juicier after such a massage.

3. Cut the cucumbers, eggs and dill, add all the ingredients to the onion.

4. We spread the pickled beets, I like to pour into the borscht and the juice from the beets for sourness. Mix everything, add salt to taste.

5. It remains to pour everything with kefir and stir.

6. Sprinkle dill on top.

7. Put the hot potatoes on a separate plate, flavor a little butter and sprinkle with dill.

Lithuanian cold borscht is ready - quickly and very tasty.

Cold borscht with smoked cod

Enough exotic combination beets and smoked fish, but I think that there will be fans of such a recipe. And to understand whether you like it or not, you have to try it.

Ingredients:

• beets - 2-3 pcs.
• hot smoked cod - 1 pc.
• cucumbers - 2 pcs.
• green onion - bunch
• dill or parsley - bunch
• sour cream - 100 gr.
• vinegar - 1 tbsp. l.
• sugar - 1 tsp
• salt to taste

1. 1. Boil the beets and cut into thin strips or rub on a coarse grater.
   2. Pour cold beets boiled water, bring to a boil and pour in the vinegar. We cool the broth.
   3. Cut the onion, grind it with salt. Add the diced cucumbers to the onions.
   4. Add the onion and cucumbers to the cooled broth, add salt and sugar and season the borscht with sour cream.
   5. Cut each egg into 4 pieces. Cod fillet also cut into small pieces.
   6. Pour the soup into a bowl and add a piece of cod and eggs. We decorate borscht with greens.

I hope that you wanted to cook such a beautiful, vitamin, light and very tasty summer soup. You can choose any of the recipes, and even better if you try them all.

scastje-est.ru

Cold borscht with beets and sausage

Greetings dear readers! Today on the menu is a summer, vitamin dish - cold borscht with beets and sausage. Unlike rich hot borscht, this cool meal, unlike other first courses, perfectly refreshes and satiates in hot weather. Besides, refrigerator retain almost all the vitamins and which is very useful. It's kind of like a runny salad.

Accurate story and the date of the invention of borscht is unknown, there are not even unambiguous opinions about which cuisine it belongs to dish. Someone believes that the Poles invented it, others say that it appeared in Lithuania, but the most popular version is the one that says that beetroot is a national Ukrainian dish.

The name of this food appeared due to the addition of the parts "boron" and "u". The word "boron" meant brown, and brown used to be equal to red. The letter "u" came from the well-known cabbage soup. In fact, the word "borscht" means brown (red) cabbage soup with beets.

Benefit

beetroot contains many vitamins. Beets alone contain many microelements necessary for our body. For example, folic acid, mineral salts, carotenoids. Cold borscht includes others vegetables eg potatoes, fresh cucumbers, horseradish - they, of course, also contain a lot of useful substances.

Fresh beets are rich in vitamins A, B, C, E, K

In the heat it summer the dish will saturate well and give a feeling of lightness. It is easily digested by the stomach, because it does not contain heavy components. It can be made dietary, so that it will not harm the figure in the slightest and will help to lose weight. Benefit its undeniable!

Recipes for cold borscht with beets

The basis of cold beetroot with beetroot is the following products:

• cucumbers - 3 pieces;
• medium eggs - 4 pieces;
• lemon juice - 1 tbsp. l.;
• medium-sized beets - 4 pieces;
• young green onion;
• water- 2 l;
• sour cream.

Everything else can be added as desired. Borscht happens with boiled And pickled beets. Here step by step recipe how to cook cold beetroot soup:

1. Peel the beetroot and grate it, you can cut it thinly.
2. Boil water and salt it, add lemon juice there. If lemon juice no, vinegar will do. Be sure to add juice or vinegar, this will help maintain a rich color. You can also boil vegetables with citric acid.
3. Put chopped beets into boiling water and cook for about 20 minutes. Then cover the pan with a lid and let it brew for about an hour and cool the broth.
4. On a grater, grate or cut into strips cucumbers, take greens if desired. Put everything into the chilled broth. Mix everything and remove for another hour in fridge.
5. Eggs boil hard-boiled, cool and clean, and then cut. You can cut it as you like - chop or cut into slices.
6. Add eggs to the broth and mix well. Put sour cream. You can add mustard if you like.

Cold pickled beetroot soup according to the classic recipe

To prepare this dish, you will need all the same ingredients, only fresh beets will have to be replaced with pickled. In addition, you will need:

• potatoes - 4 pieces;
• eggs- 4 pieces;
• greenery.

Algorithm cooking:

1. Boil potatoes until soft, peel and chop finely.
2. Boil in salted water chicken eggs. They must be hard boiled. Clean and finely chop. You can crush them with a fork. 3
3. Cut young cucumbers into cubes or strips. If desired, you can peel them from the skin.
4. Grate beetroot or cut into small pieces. If it's already grated, squeeze lightly from the marinade.
5. Cut up the greens.
6. Place all chopped ingredients in a bowl, mix everything. You can put the dish in the refrigerator and fill in portions only when you have dinner.
7. Put the vegetables in portions, pour chilled, but pre-boiled water into each portion, salt and put sour cream. Mix everything.

Poll: Which borscht do you prefer the most?

Recipe for borscht with beets and sausage

This dish will not leave anyone indifferent. cook it can be done very quickly. You will need everything classic ingredients, and besides them the following:

• potatoes - 4 pieces;
• sweet mustard - 1.5 tbsp. l.;
• sausage(can be replaced with ham or sausages) - 400 g.

Recipe:

1. Weld chicken eggs and potatoes. Cool everything and remove the skin. Chop with a knife.
2. Boil the beets like this: grate, put in cold water put on fire. When boiling, pour lemon into the pan. Weld and cool.
3. Grate the cucumbers, cut the sausage into cubes, mix it all together with potatoes and eggs.
4. Chop green onions and other greens as desired, add everything to a bowl with other ingredients. Salt, stir.
5. Arrange the vegetables on plates, and in each plate, pour beetroot broth separately. Top with sour cream mixed with mustard.

Tip: you can make such a borscht with cheese then it will be even more satisfying and tasty!

fresh beetroot recipe

By this recipe you will get very tasty fresh beetroot just like in the cafeteria! In addition to the main ingredients, take the following:

• dill - 1 bunch;
• mustard - 1 tbsp. l.;
• sparkling mineral water - 1 l.

You need to take the following steps to get tasty dish :

1. Boil beets in advance, peel, grate on a coarse grater, put in a bowl.
2. Boil eggs, chop finely, send there.
3. Grate the cucumbers and add to the bowl as well.
4. Pour everything mineral water. Taste and add mustard to taste, pepper, add herbs, sugar and salt.

Tip: Serve cold borscht garnished with thin slices of cucumber or egg slices.

On kefir

Cold borscht on kefir with beets is diet dish. There will be especially few calories in it if you take kefir with 1% fat content. In addition to the classic components, you will need the following:

• kefir- 1 l;
• dill - 1 bunch.

Proceed like this:

1. Boil beets and eggs in advance, peel and skin, chop.
2. Chop the green onion, sprinkle with salt and remember a little. So it will become juicier.
3. Grate the cucumbers, chop the remaining greens, mix all the ingredients.
4. Pour all the ingredients with kefir, stir, add salt to taste, sprinkle with dill on top.

How to cook beets for cold borscht

In many recipes, cold borscht is filled with ready-made, pre-cooked main ingredient. In order for the dish to turn out delicious, it is important to cook this vegetable correctly and know how much to cook his. Is being done Preparation So:

1. Peel fresh washed beets from the peel, cut into small cubes or grate on a coarse grater.
2. Place the grated beets in a saucepan, cover with cold water and add a drop of vinegar or lemon juice. Simmer until done - about 40 minutes.
3. Drain the broth into a separate container, you may need it, remove the beets. Now you can use it!

How to pickle beets for cold borscht

Cold pickled beet borscht has a piquant sourness, and it’s easier to cook it. Marinating a vegetable is also quite simple. You can see what a pickled vegetable looks like on photo- it is not much different from the usual. To prepare pickled beetroot you will need the following ingredients:

• water - 1 glass;
• 6% vinegar - 250 g;
• sugar - 1 tbsp. l.;
• salt - ½ tsp;
• Bay leaf- 2 pieces;
• peppercorns - 5 pieces;
• cloves - 3 pieces.

It is better to store pickled beets in airtight jars.

Here is a step by step pickled beetroot recipe fast food for cold borscht:

1. Wash the beets and boil them whole. She must be fully prepared.
2. boiled beets clean and grind as you like. You can cut into cubes, you can slice, or you can immediately grate on a coarse grater. In the latter case, for cold borscht, you don’t even need to grind it.
3. Put salt and sugar, vinegar, cloves, pepper into the water. Put the pot on the fire and bring to a boil.
4. Let the water cool slightly and pour over the grated beets. Wait a day. Now you can eat beets! You can also cook it for the winter- twist - and use, taking out from a can.

Cooking cold borscht is very easy, it turns out tasty and healthy. This perfect option for the summer. You can cut vegetables ahead of time and store them in the fridge, seasoning them right before serving! In addition, the skill of how to quickly pickle beets for cold borscht will help save time and strength.

Red borscht is a hearty and tasty dish. So tasty that you could enjoy it all year round, if not for one "but". To make a classic Ukrainian borsch, you will have to spend a lot of time at the hot stove, and it is desirable to serve it on the table with a cloud of hot steam over the plate. IN summer heat both of them are a real test, which not everyone is ready to take even for the sake of amazing taste borscht. That is why it is difficult to find borscht on the menu for the hot season, its place is taken by summer cold soups: okroshka, gazpacho, tarator and their variations based on kvass, fermented milk products, mineral water And fresh vegetables. All of them are tasty, refreshing and satisfying in their own way. But what to do if you really want borscht? One answer: cook cold beetroot soup.

Cold beet borscht and other cold soups
Cold borscht is considered to be traditional dish Eastern European cuisine. IN different variations and adaptations to local tastes and possibilities, it can be found among Poles, Belarusians, Latvians, Russians. But all over the world it is known to culinary specialists mainly as Lithuanian cold borscht. Our compatriots call it beetroot or holodnik, which, in general, fully conveys the essence of the recipe. Inexperienced cooks may confuse it with other cold soups, including those involving the use of beets in the recipe. But it’s enough to understand a little to understand how big the difference between them is:

• Cold borsch, unlike okroshka, does not contain meat ingredients.
  
• Botvinya contains beets - but not the root crop, but the leaves, so it cannot be called borscht.
  
• Bulgarian tarator - cold, without meat, but differs from the cold one in white color, thick yoghurt consistency and walnuts in composition.
  
• Spanish gazpacho has a beautiful red color, but it comes from tomatoes, not beets.
  

And so it turns out that of all the soups that do not require heat treatment and served cold on the table, only cold beetroot borscht can satisfy the desire to taste summer heat real borscht. Wherein traditional recipe cold borscht allows for minor adjustments if you do not have one or another ingredient or you simply prefer kvass to kefir or vice versa.

How to cook the right refrigerator
Despite the fact that cold beetroot borscht is a traditional dish that has been known to gourmets for a very long time, today it turns out to be the most relevant. Modern tendencies food is different, but at the same time, cold borscht fits into several concepts at once. Firstly, it will appeal to vegetarians (those who consume eggs and dairy products). Secondly, fans of the raw food diet will surely like it, because it does not require cooking. Thirdly, cold beetroot turns out to be low-calorie, and therefore ideal for those who seek to build weight. So there is nothing easier to please the most fastidious guests and households than to cook cold beetroot borsch according to one of the proven recipes:

1. Classic Lithuanian cold beetroot borscht. Prepare 1 liter of kefir of any fat content, 1 large beets weighing 400-500 grams, one and a half liters drinking water, 4 eggs, 1 large cucumber, 1 onion, a bunch of green onions and dill, 1 tablespoon of vinegar and a pinch of salt.
   Boil the beets until tender in water with vinegar. Hard boil the eggs. Wash the rest of the vegetables, peel the onion. Grind the ingredients: eggs, onion and cucumber into cubes, chop the greens. When the beets become soft, cool them, peel and grate on a coarse grater. Put the grated beets in a deep saucepan and cover with cool water. Add two types of onions, dill, cucumber and eggs to the beets. Salt, pour in kefir and mix.
   Lithuanian beet borscht can be served immediately after cooking, then it is better to use chilled ingredients right away. If you are making a cold stew ahead of time, put it in the fridge for even better flavor. In a plate with cold borscht, you can put a spoonful of sour cream, which will emphasize its taste.
   
2. Cold beet borscht on kvass. Prepare 1 liter natural kvass, 3 small beets, 4 small carrots, 3 potatoes, 3 cucumbers, 2 eggs, a bunch of fresh herbs, 1 tablespoon of mustard, 12 ice cubes and a pinch of salt.
   Wash beets, potatoes and carrots. Boil them until soft different pots or bake whole in foil. Then cool, peel and cut into cubes. Hard boil eggs, peel and separate into whites and yolks. Squirrels cut into cubes, and crumble the yolks. Cut the cucumber into thin sticks or rings along with the peel. Wash the greens and chop finely.
   Pour kvass into a saucepan, salt and add chopped yolks. Add the rest of the ingredients and stir. Place the soup in the refrigerator for 5-15 minutes before serving. Place a few ice cubes in each serving bowl of cold beetroot soup.
   
3. Cold borscht on beetroot broth. Half a kilogram of beets, 4 medium-sized cucumbers, 150 grams of carrots, 2 eggs, a bunch of green onions, half a glass of sour cream, half a bunch of dill, 3 tablespoons of vinegar, 1 tablespoon of sugar and a pinch of salt - in addition to these products, you will need a lot of time.
   Wash the raw beetroot and remove the skin. Cut it into thin strips and place in a deep saucepan. Pour vinegar over the beets and pour one and a half liters of cold drinking water. Simmer over low heat, covered, until tender, about 40 minutes after the water boils. Then cool slightly and strain the contents of the pan. Put the beets in a bowl and put in the refrigerator. Pour the decoction into glass jar and leave at room temperature at least 8 hours.
   During this time, the beetroot broth will ferment a little. Place it in the refrigerator to cool down to about 10°C. Meanwhile, peel and boil the carrots. cut into boiled carrots and fresh cucumbers. Finely chop the onion and herbs. Hard boil the eggs and cut into cubes. Put all the vegetables in a saucepan, salt and mix with sugar.
   Pour vegetables with chilled beetroot broth. Stir and serve. Spread the chopped eggs on the bottom portion plates, with chopped herbs, sprinkle cold borscht on top.
   
4. Sweet cold beetroot soup. Prepare 2 medium-sized beets, 4 potatoes, 1.5 liters of water, 50 grams of any pitted dried fruit, 2 tablespoons of sugar, 1 tablespoon of vinegar and a pinch of salt.
   Peel the beets and boil them in water with vinegar. While the beets are cooking, peel the potatoes and cut them into cubes. When the beets are about half done, remove them with a slotted spoon, cool and grate. Return the beetroot to the same pot it was cooked in, add raw potatoes and dried fruits. Season with salt and cook over medium heat until the potatoes are tender.
   At the very end of cooking, put sugar in a saucepan and add the juice that stood out from the beets when you rubbed it on a grater. Remove the pan from the heat, cool first at room temperature, then in the refrigerator. Serve in bowls or large glasses.
   
5. Cold beetroot soup in a slow cooker. You will need 1 large beet, 1 liter of mineral water, 3 eggs, 2 cucumbers, a bunch of green onions and dill, 3 tablespoons of vinegar, 1 tablespoon of sugar and a pinch of salt.
   Pour three glasses of ordinary drinking (not mineral) water into the multicooker bowl. Place a steaming basket on top of it and place well-washed eggs and whole beets on the grate. Turn on the steamer in the “steaming” mode for half an hour. After 15 minutes, remove the eggs and continue to cook the beets. If necessary, increase the cooking time so that the beets are soft enough. Cool the eggs and beets, cut into strips.
   Wash cucumbers and greens, finely chop. Put the onion in a saucepan and crush with salt. Add the rest of the chopped ingredients and mix. Pour vinegar, put sugar and fill with mineral water. Stir again and serve with boiled potatoes and cold sour cream.
   

Any of these recipes for cold beet borscht can be supplemented to your taste. For example, crumble ham into ready-made borscht, boiled sausage or hard cheese. Coolers with fish are very popular: anchovy, gobies, herring. You can try all these options if you learn how to cook cold beetroot borscht according to classic recipe. AND healthy appetite will be provided even on the hottest day.

In the summer heat, you want something tasty and cold. The first thing most often cooked in the summer heat is, of course, okroshka. But there comes a time when she just gets bored and wants something new. In addition to okroshka, there are many others delicious first cold meals. Today I will share recipes for cold summer borscht with beets and sorrel, which I cook most often.

Cold borscht with beets is also called a cold soup. Borsch, which is cooked with beet tops - botvinia. Cold borscht or holodniki is prepared with kvass or kefir. Beets are pre-boiled or stewed. Then cool and cook borscht.

After preparing such a cold borscht, put it in the refrigerator for an hour to mix the taste and aroma of all the ingredients.

Recipes for cold summer borscht

Cold borscht with beets

Beets - 500 grams

Water - 1 liter

Potato - 200 grams

Fresh cucumbers - 2 pieces (medium)

Sugar - 1 teaspoon

Egg - 2 pieces

Vinegar - 1 teaspoon

Mustard - 1 teaspoon

Grated horseradish - 1 teaspoon

Sour cream - 100 grams

Green onions - 1 bunch

How to cook cold borscht:

Wash red beets well. Remove a thin layer of peel and cut into small cubes or cubes.

Place in a saucepan and cover with cold water. Bring to a boil, reduce heat and simmer for about half an hour, or until the beets are tender. Strain the broth and cool. To prevent the beets from losing color during cooking, add a little vinegar or citric acid.

Boil potatoes and eggs.

Put the boiled beets in a saucepan. Boiled potatoes cut into cubes and add to the pot.

Wash fresh cucumbers. Cut into cubes.

Wash and chop green onions.

Add cucumbers and onions to the pot.

Season with grated horseradish, mustard and add sugar. Pour in the cooled beetroot broth. Salt to taste.

Put a spoonful of sour cream and half a boiled egg on each plate. Sprinkle with fresh dill.

Cold sweet borscht with beets

Beets - 400 grams

Potato - 400 grams

Dried fruits - 120 grams

Egg - 2 pieces

Green onions - 4-5 pieces

Sour cream - 100 grams

Sugar, salt, vinegar - to taste

How to cook sweet cold borscht:

To prepare sweet cold borscht, you can take any dried fruits: raisins, dried apricots, prunes or a mixture of dried fruits.

Wash dried fruits well. warm water. Pour a small amount hot water. Add sugar to taste and boil until tender. Remove from stove and leave to cool.

Wash the beets. Peel and cut into small cubes or sticks. Place in a bowl and pour hot water. I boil water in a kettle in advance and immediately pour the beets. Salt to taste and add vinegar. About one and a half liters of water is needed for this amount of beetroot. I add apple cider vinegar, a tablespoon. He's six percent. Vinegar is needed here so that the beets do not lose their color. Boil for about 15-20 minutes.

Peel potatoes and cut into cubes. Dip in a saucepan with beets and cook until tender. Add boiled dried fruits (without broth) and leave to cool.

Before serving, add half a boiled egg, a spoonful of sour cream and sprinkle with green onions to each plate.

Ukrainian cold borscht

Potato - 300 grams

White cabbage - 300 grams

Carrots - 300 grams

Onion - 1 head (medium)

Sprat in tomato - 1 can (100 grams)

Vegetable oil - 1-2 tablespoons

Salt, spices

How to cook Ukrainian cold borscht:

Wash all vegetables. Clean and cut into cubes.

Shred the cabbage as usual for borscht.

Place all vegetables, except cabbage, in a bowl. Pour two liters of hot water and put on the stove. Cook over medium heat.

After 5-7 minutes, lower the chopped cabbage.

Peel the onion and finely chop. Fry on vegetable oil. Add it to the pot about 4-5 minutes before the end of cooking. Immediately add the sprat. Salt to taste. Season with spices.

Ready borscht remove from stove and set aside. Serve cold. If desired, you can add fresh herbs when serving. I also add sour cream.

Lithuanian cold borscht

A long time ago I bought a set of postcards with Lithuanian recipes. national cuisine. There was a recipe for cold borscht. To be honest, I was skeptical about this recipe at first. But then I was quite a few years old and I was just learning the basics home cooking. I decided to cook borscht. And she didn't regret it. This cold borscht remains one of my favorite summer cold dishes.

Now I come across borscht recipes under this name that contain radishes, fresh cucumber. But on the postcard was just such a set of products.

Beets - 1 piece (medium)

Kefir - 0.5 liters

Cold water - 100-120 ml

Egg - 1-2 pieces

Green onions - 3-4 pieces

Fresh dill - 2-3 tablespoons

Sour cream, salt

How to cook Lithuanian cold borscht:

Wash the beets well. Pour cold water over and boil until done. Peel the cooled beets and grate on a coarse grater.

Peel potatoes and boil until tender.

Wash and chop green onions and dill.

Put grated beets, greens in a saucepan. Salt and pour yogurt. Dilute kefir to taste with water. It is not necessary to dilute kefir very strongly with water. I add about half a glass of water to half a liter of kefir. It also depends on the density of the kefir. If the borscht is not sour enough, you can add apple cider vinegar or citric acid. And also better juice lemon.

When serving, place half a hard-boiled egg and sour cream on each plate. Serve hot potatoes separately with borscht.

Cold soup botvinya

Botvinha is made from young red beet leaves. Botvinya can be cooked with kvass or kefir. I prefer botvinya cooked on kefir.

Young beets with tops - 2-3 pieces

Egg - 2-3 pieces

Kefir - 1 liter

Fresh cucumber - 2 pieces (medium)

Green onions - 1 bunch

Dill - 1 bunch

Sour cream - 100 grams

Salt, sugar, vinegar

How to cook botvinia:

Trim the tops of the beets. Wash and clean the beets. Cut into small cubes. pour a small amount of water, so that it only slightly covers the beets. Put on the stove and simmer over low heat. To prevent the beets from losing color, add a little apple cider vinegar or citric acid.

Rinse beet tops well with water. Add sugar and vinegar. Approximately 1 dessert spoon sugar and vinegar. Petioles can be used for botvinia, but you can also without them. I cook with stalks. They need to be finely chopped and stewed with beets.

Cut the leaves and add to the beets 7-10 minutes before the end of cooking.

Cool down.

Wash cucumbers and cut into cubes or grate on a coarse grater.

Boil eggs and cool in cold water.

When the beets have cooled, add the cucumbers, chopped onion and dill. Salt to taste and pour over kefir. When serving, add a spoonful of sour cream and half an egg to each plate. Eggs can be cut right away when preparing the botvinia.

Serve hot boiled potatoes with botvinia.

Cold borscht with pickled beets

This recipe is for thrifty housewives who have pickled beets left. Very delicious borscht. The sharpness and piquancy of pickled beets give the dish a special zest.

Pickled beets - 400-500 grams

Kefir - 1 liter

Egg - 2-3 pieces

Fresh cucumber - 2 pieces

Green onions - 1 bunch

Dill - 1 bunch

Sour cream, salt

How to cook borscht:

Drain the marinade from the beets. By the way, it can be used for borscht. Grate the beets on a coarse grater.

Boil eggs and cut. Leave one yolk, then rub it with a spoonful of green onions and dill.

Cucumber cut into cubes or grate. Add green onions and dill to the pot.

Left the yolk and a little onion with dill grind with salt, adding a little kefir, and pour into a saucepan.

Pour the rest of the kefir. Salt to taste and can be poured into plates, adding a spoonful of sour cream to each plate.

Cold sorrel borscht

Sorrel - 800 grams (leaves)

Water - 2 liters

Fresh cucumbers - 2 pieces (medium)

Green onion - 1 bunch

Eggs - 2-3 pieces

Sour cream - 100 grams

Sugar - 1 tablespoon

Salt, fresh herbs

How to make cold sorrel soup:

Sort the sorrel, remove the stems. Rinse the leaves with cold water and chop.

Bring water to a boil and lower the sorrel. Bring to a boil and boil for 3-5 minutes. Remove from stove and cool.

Boil eggs. Rinse and chop the onion and herbs. Wash fresh cucumbers and cut into small cubes. can be grated on a coarse grater. I like it more.

Separate the yolks from the whites. Squirrels cut. Mix the yolks with a small amount of chopped onion and dill. Sprinkle with salt and grind.

In the cooled sorrel broth, dip the cucumbers, chopped squirrels, yolks with herbs and the remaining greens. Salt to taste and add sugar. Mix and pour into bowls. Place sour cream on each plate. If desired, you can also sprinkle with fresh herbs of dill and parsley.

Cold borscht and botvinia can be prepared with boiled meat or sausage. Meat is better to take not fatty, veal or chicken.

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Although a month of summer has passed, and two more are ahead, we will be happy to cook lighter dishes, for example, one of these dishes can be cold.

Such summer soup it will refresh you in hot weather, saturate you with vitamins and give lightness to the body. In addition, there are a lot of options for its preparation, they cook it even with fish, and with sausage, and just from vegetables. But ingredients such as beetroot, cucumber and greens are always present in this famous dish. If one of you is on a diet or wants to lose weight, this dish will also be a great helper in the fight for beauty.

Today we will analyze with you 5 delicious recipes cold classic borscht. I also recommend evaluating wonderful recipes.

Ingredients:

• Beets - 4 pcs.
• Egg - 4 pcs.
• Cucumber - 3 pcs.
• Green onion - bunch
• Dill - bunch
• Sour cream - 150 gr.
• Lemon juice - 1 tbsp. l.
• Mustard - 2 tsp
• Sugar - 1 tbsp. l.
• Salt - to taste
• Water - 2 liters.

Cooking method:

1. First, pour water into the pan, boil.

2. We take beets, rinse thoroughly, cut into thin strips.

3. When the water boils, put the beets, boil.

4. Add salt, sugar and lemon juice. If you don't have lemon juice on hand, you can replace it with vinegar. Cook until ready approximate time cook for 20 minutes, then remove the pan and plates and cool the broth (it will take approximately 1 hour).

5. While it is cooling, cut the cucumber and herbs. Then, add the ingredients to it and put it in the refrigerator for about 1 hour.

6. We take the eggs, boil them and let them cool, then cut them arbitrarily, you can just cubes, you can use straws.

7. Mix sour cream and mustard. Add the right amount of mustard to taste. Who likes spicy, put more mustard.

8. Mix all the ingredients.

9. Fill with broth.

10. We put it in the refrigerator for an hour.

11. After an hour, we take out the soup from the refrigerator, pour it into portions, add eggs to it, season creamy mustard sauce and serve to the table.

How to cook cold beetroot soup

We will need:

• Beets - 2 pcs.
• Cucumbers - 2 pcs.
• Eggs - 4 pcs.
• Potatoes - 4 pcs.
• Water - 2-2.5 liters
• Boiled sausage - 200 g
• Dill - 1 bunch
• Green onion - 1 bunch
• Lemon juice - to taste
• Salt - to taste
• For submission:
• Sour cream.

Cooking method:

1. We wash the beets, peel, cut into thin strips, boil in 2 liters. water, then cool the broth.

2. Boil potatoes in their skins, you can steam them. There is an alternative to microwave cooking. We wash the potatoes with the peel, put them in the microwave, turn it on, the potatoes will be ready within 20 minutes.

3. We also bring hard-boiled eggs in salt water to readiness. Cool down in cold water.

4. Cut the boiled sausage into strips.

5. Peel the cooked potatoes and cut into cubes.

6. My cucumbers and greens under running water and shred.

7. boiled eggs cut into cubes.

8. Add all the ingredients, grated beets, potatoes, sausage, cucumbers and greens to the beetroot broth, and mix thoroughly, salt and add sourness to taste.

9. Cold borscht is ready.

10. When we serve ready-made soup poured into bowls, add eggs, sour cream, mustard or other seasonings to your taste. Bon appetit.

Classic Lithuanian recipe

Ingredients:

• Beets - 3-4 pcs.
• Fresh cucumbers - 3 pcs.
• Eggs - 4 pcs.
• Dill - 1 bunch
• Green onions - 1 bunch
• Kefir - 1 liter
• Sour cream - 4 tablespoons
• Salt - to taste.

Cooking method:

1. First of all, boil the beets in their skins, until fully prepared. It will be ready within 20-30 minutes. If you poke a beet with a fork and it is soft, then you can remove it from the stove and let it cool.

2. While the beets are cooking, cut the cucumbers into small cubes and chop the green onions and dill.

3. Boil hard-boiled eggs, cool and cut into small cubes.

4. After the beets have cooled down, peel them and three on a coarse grater.

5. Put the narzan, grated ingredients in a large and deep saucepan. Add salt to taste and add 4 tablespoons of sour cream.

6. Mix all the ingredients well and pour a liter of kefir and 200-250 ml into the pan. cold water.

7. We put the finished borscht in the refrigerator for about 30-40 minutes so that it cools down and brews well.

8. After this time, the soup can be served at the table.

9. I hope you and your loved ones enjoy this simple recipe.

Bon appetit.

Easy meat recipe

Ingredients:

• Beef - 400 gr.
• beets - 500 gr.
• potatoes - 2 pcs.
• radish - 2-3 pcs.
• eggs - 2 pcs.
• carrots - 1 pc.
• fresh cucumber - 1 pc.
• vinegar 9% - 1 tbsp. l.
• bay leaf - 2 pcs.
• black peppercorns
• dill, parsley and green onions to taste
• salt to taste.

Cooking method:

1. We wash the beef, clean it from the films and scald it with boiling water (this is necessary in order to get rid of the foam during cooking).

2. Pour water into the pan, then put the meat in boiling water, let it boil for 5 minutes over high heat, then reduce the heat and simmer until tender (1-1.5 hours). 15 minutes before readiness, add black peppercorns, bay leaf and a bunch of dill.

3. We take out the meat from the broth and let it cool. After that, cut into cubes. We filter the broth and put it in the refrigerator to cool.

4. We thoroughly wash the fresh beets and bring to readiness in a small amount of water (this will give us a concentrated beetroot broth).

5. Boil potatoes in their skins and leave to cool.

6. We also bring the eggs to readiness and cool. If you wish, you can also boil the carrots and add it.

7. We peel the beets, carrots and three on a fine grater.

8. Wash green onions, fresh cucumber, dill and parsley and chop very finely.

9. Thoroughly wash the radish and cut into thin strips.

10. We take a pan with concentrated beetroot broth, add meat to it, dilute it with cooled broth (1 glass of broth is enough), salt, add a tablespoon of vinegar, and mix. We put the borscht in the refrigerator for about 15 minutes, so that it brews.

11. Chilled potatoes are peeled, cut and fried in a pan with a little oil.

12. Add all the ingredients to the pan, mix thoroughly.

13. Pour borsch on plates, decorate with an egg cut in half. Serve with sour cream and hot separately. Bon appetit!

Cold borscht with sausage

Ingredients:

• Beets - 5 pcs.
• Boiled sausage - 300 gr.
• Cucumbers - 1 pc.
• Dill - to taste
• Parsley - to taste
• Eggs - 4 pcs.
• Apple bite - 2 teaspoons
• Salt, pepper - to taste.

Cooking method:

1. On a coarse grater, we rub fresh beets, and boil them in about three liters of water, until tender, about 20 minutes.

2. Add salt, pepper, Apple vinegar. Then we cool.

3. Prepare the ingredients. We wash the greens, cucumber, chop arbitrarily (at our discretion).

4. Cut the boiled sausage into cubes.

5. Boil eggs, cool and cut.

6. After the broth has cooled, mix all the ingredients.

7. Put the soup in the refrigerator for half an hour.

8. The soup is ready, you can pour it into bowls.

Bon appetit.